Combine the coconut milk, lime juice, spices, onions and garlic in a shallow dish. Sprinkle fish with sea salt .Add the fish and let marinate for 30 minutes .Preheat oven to 400F or 200C

Mix the carrots and eggplant mixture together and place a quarter of the mixture on top of a banana leaf. Place a fish fillet on top pf each and moisten with a little of the marinade.

Wrap the fish up by turning in the sides and ends of the leaf and securing the package with cocktail sticks( or fresh lemon grass leaves), Repeat with the remaining leaves, vegetable and fish.

Bake for 20-25 minutes or until fish flakes is cooked. Alternatively, cook under the grill

Just before serving, garnish the fish with green onions and chilies

Baked Fish in Banana Leaves


1cup of fresh coconut milk

2tbsp of turmeric powder

2 tbsp. pf coriander powder

2 tbsp. of cumin powder

6 garlic cloves chopped finely

2 medium onions, chopped in rings

4 tbsp. of fresh thyme

¼ cup of fresh lime or lemon juice

4 fresh fish fillets (red snapper, Mahi Mahi or tuna)

2 medium sized, carrots finely shredded

2 medium eggplants diced into quarters

4 banana leaves

Sea salt to taste

For the garnish:

2 tbsp of finely chopped green onions

2 fresh red chilies or season peppers finely sliced